Skillet Lemon Chicken Breasts
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Description
This was created after I had to go on a low-fat diet due to gallstones. Cooked on a cast iron skillet, the flavors really mix well and the chicken is very tasty. I can't wait until summer to try it on the BBQ and using it on skewered kabobs.
Ingredients
- olive oil cooking spray
- 1 lemon, quartered
- 4 skinless, boneless chicken breast halves
- ¼ teaspoon dried cilantro, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ teaspoon onion salt, or to taste
Directions
- 1. Spray a large cast iron skillet with cooking spray and heat over low heat.
- 2. Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
serving: 4 servings
calories: 132.2 kcal
carbohydrates: 3.1 g
protein: 23.9 g
saturated fat: 0.8 g
cholesterol: 64.6 mg
sodium: 170.5 mg
fiber: 1.4 g